Badi

Badi /Vadi is a sun dried chunks of Urad daal batter, prepared in every household of Odisha. These Badi /Badis  are prepared and stored in air tight container  for use throughout the year.  These Badi  are known for it’s crispiness & taste and is mainly cooked with many green leafy vegetable especially Saga to enhance the taste of dishes .

Badi

Traditionally, the Badi are prepared by grinding the  split black gram Dal(Udad daal) on a stone called Sila .  These Badi  tastes fabulous when fried with onion and garlic and being eaten with overnight cooked rice called Pakhala. The making of Badi is an yearly event in Odisha, which is scheduled in the winter month of Margasira. It is a part of our culture to prepare the Badis by mixing urad dal, pumpkin and various other condiments. These Badis are light weight and very fragile in nature.It is a common sight in the rural households to cook their vegetables with these badis.

Badi

Besara is a typical form of odia cooking which is prepared with mustard paste as the primary ingredient. ChuinAlooBaiganBadhiTarkari is a classic example of this type of cooking where Badis are used to give the desired crunch. You can find a variety of odia recipe where badis play a prominent role. Here is one more simple dish, made with Badis which you can easily prepare and serve with some rotis, phulkas and naan .

Ingredients

  • 2 cups Badi
  • 2 Potatoes peeled and cubed
  • 1 green capsicum cut into cubes
  • 1 large onion finely chopped
  • 2 tomatoes finely chopped
  • 1 tbsp ginger-garlic paste
  • 1/2 teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chili powder
  • 1/2 tsp garam masala
  • 2 tbsp oil
  • 1 bay leaf
  • 2 dry red chillies
  • Salt to taste
  • Fresh coriander leaves for garnish

Method

  • Dry roast the Badis and keep aside. peel and cube the potato and shallow fry them and keep aside.
  • In a pan heat oil. Add bay leaf, dry red chillies and cumin seeds to hot oil and allow it to crackle.
  • Add finely chopped onions and saute until translucent. Add  ginger-garlic paste and saute till raw smell is gone.Now add finely chopped tomatoes and cook until tomatoes turn mushy.
  • Now add the coriander powder, cumin powder, turmeric powder, red chili powder , salt and mix well.
  • Add shallow fried potatoes and cook for 3 to 5 minutes with 1/2 cup water or till the potatoes are cooked.
  • Now add the Capsicum and the fried badis to it. The Badis will immediately soak the water and the curry will become thick. You can add some more water to it to adjust your consistency of the curry.
  • Sprinkle garam masala and take away from stove. Garnish with coriander leaves and serve hot with  roti, phulkas or naan .
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Badi Aloo Capsicum Tarkari
Instructions
  1. Dry roast the Badis and keep aside. peel and cube the potato and shallow fry them and keep aside.
  2. In a pan heat oil. Add bay leaf, dry red chillies and cumin seeds to hot oil and allow it to crackle.
  3. Add finely chopped onions and saute until translucent. Add  ginger-garlic paste and saute till raw smell is gone.Now add finely chopped tomatoes and cook until tomatoes turn mushy.
  4. Now add the coriander powder, cumin powder, turmeric powder, red chili powder , salt and mix well.
  5. Add shallow fried potatoes and cook for 3 to 5 minutes with 1/2 cup water or till the potatoes are cooked.
  6. Now add the Capsicum and the fried badis to it. The Badis will immediately soak the water and the curry will become thick. You can add some more water to it to adjust your consistency of the curry.
  7. Sprinkle garam masala and take away from stove. Garnish with coriander leaves and serve hot with  roti, phulkas or naan .

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